Bernaise Sauce Recipe (Classic Bearnaise Recipe)
The heat underneath the pan has to be perfect. Not too high or too low because the chemistry between the egg yolks and butter has to work its magic. Both have to slowly melt into a creamy mix. If you’re brave enough you can try to make this sauce in a warm water bath or bain-marie. This will make your bernaise sauce extra light and airy!
I often order steak bernaise in a restaurant as a test (same thing for shrimp croquettes or crab cakes). It tells you a lot about how a chef runs his or her kitchen. Homemade bernaise sauce? Good job then! From a jar or straight out of the freezer into the microwave? Meh. Making a bernaise sauce recipe is time consuming, I agree. But if a restaurant charges an extra 4 or 5 bucks for it, then I don’t expect to be served a wobbly glue.
You will absolutely love this bernaise sauce recipe: my homemade creamy tarragon and butter sauce, a great sauce to try out for your next steak dinner!! Bearnaise, a French classic recipe.
Love this steak recipe? Then also check out my white asparagus with smoked salmon and homemade dill béarnaise sauce! Great summer sauce!
- 2 freshly cooked steaks
- 1 egg yolk
- ⅓ cup (80 ml) dry white wine
- ⅓ cup (80 ml) red or white wine vinegar
- a good handful fresh tarragon, chopped
- 1 large shallot, chopped very finely
- 3,5 oz (100 g) cold unsalted butter, diced
- Place a medium saucepan with the chopped shallot, dry white wine and red or white wine vinegar over medium heat until boiling gently. Season with pepper and salt.
- Let the liquid reduce fully for a couple of minutes. Then take the pan off the heat and let the cooked shallots cool for 5 minutes. Put the saucepan back over very low heat and then add the egg yolk.
- Whisk vigorously to keep the yolk from scrambling. Keep the pan over very low heat and keep on whisking until the yolk sauce gets a sabayon like consistency.
- One by one add small pieces of the cold butter to the pan and continuously move the butter around on a fork until it has fully melted. Then add another bit of butter. Keep the heat very low.
- Keep stirring in bits of butter. The bernaise sauce takes a while to come together. It needs to be done carefully so don't hurry. Add as much butter as you want. The sauce should have slightly thickened but still be light and creamy.
- Stir constantly. Then check the seasoning in the end and add extra pepper or salt to taste. Add the chopped tarragon. Now turn the heat off and let the bernaise sauce rest for another 2 minutes.
- Transfer the cooked steaks onto warm plates. Serve with the bernaise sauce.